I made these and they turned out too dense and leathery crust. What went wrong? I followed the recipe religiously but the dough seemed not as soft as you describe. Help! I'm desperately trying to reproduce my boyfriend's Italian grandma's legendary hard rolls. Any tips? Usually a dense interior and a leathery crust indicates that the dough proofed for too long. Try shortening up on your rising time by about 15-20 minutes. ~Amy

• Reply